Spicy Vegan Butternut Squash Flatbread
Ingredients
Za’atar Butternut Squash
-
3-4
cups
small-diced butternut squash
-
1 ½
tablespoons
olive oil
-
1 ½
tablespoons
za’atar
-
2
cloves
garlic
-
to taste
sea salt
-
to taste
ground black pepper
Miso Garlic Sauce
-
2
tablespoons
white wine vinegar
-
5
tablespoons
avocado oil
-
2
tablespoons
water
-
1
tablespoon
light miso
-
3
cloves
garlic
-
1
teaspoon
Dijon mustard
-
1
teaspoon
maple syrup
Flatbread Assembly
-
1
lb
pizza dough
-
1
tablespoon
chili crunch
-
1
tablespoon
olive oil
-
1
small
shallot
-
1
small
fennel bulb
-
2
handfuls
baby arugula
-
1 ½
tablespoons
olive oil
-
1
tablespoon
fresh lemon juice
Instructions
- Preheat the oven to 400°F and place a pizza stone on the bottom rack.
- Toss the butternut squash with olive oil, za’atar, garlic, salt, and pepper, then roast for 25-30 minutes until tender.
- While the squash roasts, blend the miso garlic sauce ingredients until smooth and creamy.
- Increase the oven temperature to 500°F.
- Prepare the pizza dough into a 12-inch circle and place it on a floured pizza peel.
- Mix chili crunch and olive oil, then spread over the dough.
- Top with roasted squash, garlic, and shallots, pressing them into the dough.
- Transfer the flatbread onto the hot stone in the oven and bake for 7 minutes.
- Rotate the flatbread and bake for an additional 3-5 minutes until browned.
- Remove from the oven, slice, drizzle with miso garlic sauce, and top with the arugula and fennel salad before serving.
Nutrition Facts (estimated)
Servings
2-4
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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